Park Ridge
Cardiology
Park Ridge
Cardiology
| Vegetable Pot Pie |
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½ cup chopped carrots
2 cups whole what pastry flour
1 tsp salt
½ cup vegan margarine
1 cups fresh or frozen peas
½ cup water and
1 2/3 cup water
½ cup unbleached white flour
¼ cup oil
½ tsp salt
1 cup chopped celery
1 cup cubed potatoes
1 cup chopped onions
½ cup vegetable broth
½ tsp garlic powder
CRUST:
Mix flour and salt (first two ingredients) and work in margarine with fingers.
Add ½ cup water, stir as little as possible and form ball.
Divide dough into two equal balls, roll out to 1/8 inch thick.
Place one crust in pie pan.
Preheat oven to 350.
FILLING:
Sauté onions, celery, carrots, potatoes and peas in vegetable broth until onions are soft.
In separate bowl mix oil, ½ cup white flour, 1 and 2/3 cup water, garlic powder, and ½ tsp salt.
Mix vegetables with flour-water mixture and our into pie crust.
Cover with other crust, vent with slits and seal edges.
Bake at 350 until crust is brown, about 15-20 minutes.
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